Giving sushi-lovers reason to dine out again, the Ontario government is set to rescind its ban on such fresh, raw seafood delicacies.

"At the end of the day, the message for consumers is that the sushi and sashimi served in restaurants and large grocery stores is safe to eat,'' the province's chief medical officer of health, Dr. Sheela Basrur, said Wednesday.

"We don't intend to take that away from people.''

It looked like the era of fresh sushi was over in Ontario just months ago, when the government announced a new health regulation requiring that fish for sushi and other raw fish dishes be deep frozen. Subjecting the fish to sub-zero temperatures would kill dangerous bacteria and parasites, officials said.

But sushi-lovers complained the process would also ruin the taste and texture of the Japanese-style morsels.

After a review of the risks, noted in a provincial health ministry memorandum obtained by the Toronto Star, officials concluded the freezing process has merit. But it goes on to say the chance of eating a roundworm and becoming painfully sick is low.

Ontario Health Minister George Smitherman has said he supports ending the ban, but the decision remains subject to approval of the Liberal government's cabinet.

Under the law, which was a first in Canada, raw fish destined for diners' plates had to be frozen to minus 20 degrees for seven days or minus 35 degrees for 15 hours.

Despite the popularity of sushi -- not to mention other raw treats such as tartare, ceviche and cold smoked fish -- public health officials in Ontario have admitted they've yet to see one related case of poisoning or parasite infestation.